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Cocktail recipe: A whisky highball with a chu-hi twist

Recipe01 Sep 2025by The Caterer
Chu highball by Matilda Tsappis Killiecrankie House Perthshire credit Alex Baxter Photography
Credit: Alex Baxter Photography

This refreshing pre-dinner cocktail is a fusion of two famous Japanese drinks

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This cocktail was created by Matilda Tsappis owner at Killiecrankie House in Perthshire.

 

The creation is a nod to two famous drinks in Japan – the ubiquitous whisky highball, and the chu-hi, which is a fruity hard seltzer and can be bought in the many convenience stores.

 

The yuzushu brings a pop of acidity, while the black elderflower cordial, made using the black elderflower from Killicrankie House’s kitchen garden, brings sweetness for balance in this refreshing pre-dinner cocktail.

 

Ingredients

  • 25ml Dewars White Label whisky
  • 25ml Yuzushu liqueur
  • 50ml black elderflower cordial

 

Method

Combine all the ingredients in a highball glass.

 

Stir and top up with soda.

 

Garnish with Korean mint (or whatever mint you have to hand).

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